Boston Eats for Pleasin' a Vegan

233 Cardinal Medeiros Ave, Cambridge, MA 02141 (map)

Boiled Virginia Peanuts. "You get all the joy of a freshly shucked peanut in this dish, without all the mess. Sometimes it's fun to throw shells all over the ground, like when you're at a baseball game or one of those hideous restaurants that celebrate bad manners. But when you're sitting at a table sipping a well-crafted drink and waiting for a expertly prepared dinner, it is much more appealing to be able to gently, and quietly peel back the peanut's shell and discreetly pop the warm nut to let it melt in your mouth. No crunching--just a warm, nutty and salty bite. There is no other place in the city, I would venture to guess (much less in the state) where one can enjoy boiled peanuts--and for this, I want to live in the south. It's the most dignified way to enjoy a nut." -- Abby Bielagus, Foodmee

24 Pearl St, Cambridge, MA 02139 (map)

Chura Chu Tsel. "Loads of fresh greens (watercress if you're lucky, spinach more likely) and lightly pan-fried tofu in an undemanding but delicious sauce make this dish supreme Tibetan comfort food. Served with perfectly cooked long grain basmati rice and a little salad of mango, green apple and tomato, it's balanced and vitamin-rich. Enjoy it with the tranquil sounds of ever-looping monk chants in this cute Central Square restaurant." -- Emilie Hardman, The Conscious Kitchen

1704 Washington St, Boston, MA 02118 (map)

Ensalada de la Remolocha. "There's no less than three--count'em--types of beets in this gorgeous little mini-sculpture, altogether creating a complexity of textural hues for your gullet. Oh! Candy-striped beets, raw (just as chef likes 'em); yellow beets, roasted lightly; red beets, roasted fully. Cut and slivered into differing widths and shapes, you're hardly a beet away from a tastebud kaleidoscope. With the refreshing, yet hearty mix of heirloom (put on your fancy shoes!) apples, arugula and crumbled pistachios, you'll be rapt with salacious salad shivers. Psst: Just ask for it vegan, and they'll gladly hold the cabrales cheese." -- Christine Liu, Citysearch Boston Editor